PetersCreek
Brother Borealis
I spent the weeks leading up to Christmas getting some things made for a few gift bags:
Contents:
They were a hit with friends and a few coworkers. So much so, that I'll have to get busier earlier next year to make more. I was particularly pleased with how the salami turned out. After Christmas, I pulled a second stick out of the drying chamber after 78 days, so we have 10 more packages for our own eating pleasure.
Contents:
- Tillamook Cheddar, Monterey jack, and pepper jack cheeses smoked with apple wood.
- Summer sausage smoke with oak recycled from Jim Beam bourbon barrels.
- Apple wood smoked Canadian bacon, cured with maple and brown sugar.
- Tuscan style salami, aged for more than 60 days.
They were a hit with friends and a few coworkers. So much so, that I'll have to get busier earlier next year to make more. I was particularly pleased with how the salami turned out. After Christmas, I pulled a second stick out of the drying chamber after 78 days, so we have 10 more packages for our own eating pleasure.
